Lentil Shepherd's Pie

Name: Lentil Shepherd's Pie
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 servings
Cuisine: British
Ingredients: 900 g russet potato, peeled and quartered; 60 g unsalted butter, divided; 120 ml whole milk, warm; 30 ml olive oil; 1 each yellow onion, finely chopped; 2 each carrot, peeled and diced; 2 each celery, diced; 3 each garlic, minced; 180 g red lentils, rinsed; 750 ml vegetable stock; 30 g tomato paste; 15 ml worcestershire sauce; 2 each thyme, leaves stripped; 1 each bay leaf; 120 g frozen peas; 12 g kosher salt, divided; 3 g black pepper, freshly ground

A hearty British classic reimagined with savory lentils and vegetables, topped with creamy mashed potatoes and baked until golden. Comfort food at its finest.

⏱ 25 min prep · 60 min cook · medium

Servings

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Ingredients

900 g russet potato peeled and quartered
60 g unsalted butter divided
120 ml whole milk warm
30 ml olive oil
1 yellow onion finely chopped
2 carrot peeled and diced
2 celery diced
3 garlic minced
180 g red lentils rinsed
750 ml vegetable stock
30 g tomato paste
15 ml worcestershire sauce
2 thyme leaves stripped
1 bay leaf
120 g frozen peas
12 g kosher salt divided
3 g black pepper freshly ground

Nutritionper serving (6 total: 2380 kcal)

Calories	400
Protein	13g
Fat	14g
Carbs	55g
Fiber	10g
Sugar	7g
Sodium	1240mg

Excludes 1 ingredient without data.

Gear for this recipe

Method

1
Boiling
Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
⏲ 20 min
2
Drain the potatoes and return them to the pot. Add 30g butter and the warm milk. Mash until smooth and creamy. Season with salt and pepper to taste. Set aside.
3
Preheat the oven to 200°C (400°F).
4
Sautéing
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery. Sauté until softened and lightly golden, about 8 minutes.
⏲ 8 min
5
Sautéing
Add the garlic and cook for another minute until fragrant.
⏲ 1 min
6
Sautéing
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
⏲ 2 min
7
Sautéing
Add the rinsed red lentils, vegetable stock, Worcestershire sauce, thyme leaves, and bay leaf. Stir to combine and bring to a simmer.
8
Simmering
Reduce the heat to low, cover, and simmer gently for 25-30 minutes until the lentils are tender and the mixture has thickened. Stir occasionally to prevent sticking.
⏲ 30 min
9
Simmering
Remove the bay leaf. Stir in the frozen peas and cook for 3-5 minutes until heated through. Season with salt and pepper to taste.
⏲ 5 min
10
Spread the lentil mixture evenly in the skillet (or transfer to a 2.5L baking dish). Top with the mashed potatoes, spreading to cover completely. Use a fork to create decorative peaks.
11
Baking
Dot the top with the remaining 30g butter. Place on a baking sheet to catch any overflow. Bake for 25-30 minutes until the filling is bubbling and the potatoes are golden brown on the peaks.
⏲ 30 min
12
Let rest for 10 minutes before serving. Scoop out portions and enjoy.
⏲ 10 min